Steamed Brown Bread With Currants And Walnuts
Ingredients & Directions 1/2 c All-purpose flour 1/2 c Whole-wheat flour 1/2 c Yellow cornmeal 3/4 ts Ground cinnamon 1/2 ts Baking soda 1/2 ts Salt 1 c Low-fat buttermilk 1/3 c Molasses 1/2 c Dried currants 2 tb Chopped walnuts x Vegetable cooking spray Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. Yield: 8 servings. CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg. Yields 8 Servings
Phipps Famous Shortbread
Ingredients & Directions 2 1/2 c Flour; all purpose 1 lb Butter; soft 1 c Fruit sugar 1 c Sifted rice flour 1/2 lb Belgian chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don’t soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. Yields 48 servings
Cranberry Cupcakes With Maple Cream-cheese Frosting
Ingredients & Directions 1/4 c Dried cranberries 6 tb All-purpose flour 2 tb Cornstarch 1/2 ts Baking powder 1/4 ts Cinnamon A pinch freshly grated -nutmeg 3 tb Unsalted butter; softened 1/3 c Sugar 1 lg Egg; beaten lightly 1/4 ts Vanilla 2 tb Milk FROSTING 1/4 c (2 ounces) cream cheese; -softened 1 tb Unsalted butter; softened 2 ts Pure maple syrup or honey Can be made in 45 minutes or less. Preheat oven to 350F. and line six 1/2-cup muffin tins with paper liners. In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes. While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth after each addition. Drain cranberries and pat dry. Chop cranberries fine and stir into batter. Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes. Making frosting while cupcakes are baking: In a bowl beat together frosting ingredients until smooth and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting. Makes 6 cupcakes Yields 1 Servings
Lemon Balm Bread
Ingredients & Directions 1/2 c Unsalted butter 1/4 c Finely chopped lemon balm 1 c Sugar 2 lg Eggs Pinch of salt 1 1/2 c Sifted flour 1 ts Baking powder 1 Grated rind of lemon 1/4 c Chopped nuts (optional) -GLAZE- 1 Juice of lemon 1/2 c Sugar 1/2 c Water 1/4 c Finely choped lemon balm 1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour batter into greased loaf pan. (1 large, 2 small, or 4 minis). Bake for 30 to 45 minutes, depending upon pan size, or until batter tests done with a toothpick. 3. Mix all glaze ingredients together. After the bread is removed from the oven, pour the glaze over it and allow to sit in the loaf pan(s) for four to six hours. 4. Wrap the bread in foil and allow to ripen overnight before serving or freeze immediately. Yields 1 Loaf
Walnut Spice Cake With Lemon Curd
Ingredients & Directions 2 c All-purpose flour 1 1/4 ts Baking soda 1 ts Ground ginger 1 ts Ground “cinnamon” 1/2 ts Pepper 1/2 ts Salt 1 Egg 1/2 c Sugar 1/2 c Butter, melted and cooled 1 tb Grated lemon peel 3/4 c Hot water 1/3 c Unsulfured molasses 1/3 c Honey 1 c Chopped walnuts Purchased Lemon curd Yield: 8 Preheat oven to 350F. Butter 8-inch square baking dish. Sift first 6 ingredients together. Whisk egg and sugar in large bowl to blend. Whisk in butter and lemon peel. Combine hot water, molasses and honey in large cup. Add to butter mixture alternately with dry ingredients,beginning and ending with dry ingredients. Mix in walnuts. Transfer to prepared dish. Bake until springy to touch, about 50 minutes. Cool cake slightly on rack. Cut cake into squares. Serve warm or at room temperature, spooning lemon curd over each piece. Yields 8 Servings
Grandpa B's Whole Wheat Bread
Ingredients & Directions 1 1/3 c Warm water 2 tb Vegetable oil 1 1/2 c All-purpose flour 3/4 c Whole wheat flour 1/2 c Oatmeal 2 tb Cracked wheat 1/4 c Dry milk 1 1/4 ts Salt 1 tb Dark molasses 2 tb Sugar 1 1/2 ts Active dry yeast In a large bowl, thoroughly mix the whole wheat flour, oatmeal, cracked wheat, dry milk, salt, sugar, and undissolved yeast. Combine warm water, vegetable oil and molasses and add to dry ingredients. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add all-purpose flour 1/4 cup at a time to make a soft dough. Turn dough out on lightly floured pastry cloth or board. Knead until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning to grease top. cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Punch down and let rise again until double. Punch down and let rest for 5 minutes. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Cover and let rise until doubled. Bake in 350 degree oven for 45-50 minutes. * This recipe works very well in automatic breadmakers. Follow the directions for your particular machine. Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers Yields 6 Servings
Microwave Chocolate Cake
Ingredients & Directions 1/4 c Cocoa 1/4 ts Baking Soda 2/3 c ;Hot Water, Divided 1/4 ts Salt 3/4 c Unbleached All Purpose Flour 1/4 c Vegetable Oil; PLUS -PLUS 2 tb Vegetable Oil 2 tb Unbleached All-Purpose Flour 1 lg Egg 1 c Sugar 2 ts Vanilla Extract 1/2 ts Baking Powder FROSTING 3 tb Butter Or Margarine; 1 1/3 c Confectioners’s Sugar -Softened 2 tb Milk; Up To 3 Tb May Be Used 1/4 c Cocoa 1/2 ts Vanilla Extract NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens. Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%) for 40 to 50 seconds or until very hot and slightly thickened. In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the oil, the remaining 1/3 cup of hot water, egg, vanilla, and the chocolate mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the batter is smooth and well blended. Pour the batter into the prepared pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning, until the cake begins to pul away from the sides (some moist spots may remain but will disappear on standing). Let stand for 5 minutes, then invert onto a serving plate Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired. EASY COCOA FROSTING: In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached. Yields 8 servings
